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A pizzeria near the Piave River where the dough is the conversation starter. The chef works with Italian type-1 and type-2 flours, offering a few distinct styles, including a high-hydration double-cooked version with a soft, open crumb and a crackly edge. Toppings are seasonal and assembled to order. The room feels young and relaxed, and the beer and wine list is broad enough to give the pizza pairing some thought.
One honor, in evidence:
The record strongest first
- 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias
One number, weighted & current 66
How we score
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